_-_2.jpg) Three panzerotti | |
| Type | Savory pie, turnover |
|---|---|
| Place of origin | Italy |
| Region or state | Apulia |
| Main ingredients | Tomato sauce, mozzarella |
| Variations | Pizza fritta |
| Part of a series on |
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Panzerotti,[a] also known as panzarotti,[b] is a savory turnover, originating in the Apulia region of Italy, which resembles a small calzone, both in shape and dough used for its preparation.[1][2][3][4][5] The term usually applies to a fried turnover rather than an oven-baked pastry (i.e. calzone), although calzoni and panzerotti are often mistaken for each other.
Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).
- ^ "Classic Panzerotto". La Cucina Italiana. 19 September 2023. Retrieved 18 June 2024.
- ^ Minchilli, Elizabeth (December 11, 2014). "Making Panzerotti in Barivecchia", Elizabeth Minchilli in Rome. Retrieved February 13, 2016.
- ^ Sarkar, Suhashini (June 29, 2015). "Panzerotti: The Empanada's Italian Cousin", Saveur. Retrieved February 13, 2016.
- ^ "Deep Fried Panzerotti", food.com. Retrieved February 13, 2016.
- ^ Lorenza, Barletta (2009-03-03). "La vera ricetta dei panzerotti pugliesi" [The real recipe for Apulian panzerotti]. Gustoblog.it (in Italian). Archived from the original on 2015-12-08. Retrieved 2015-12-05.